I promised you another meatless recipe this week and here it is!
I’ve been having a weird craving for lots of veggies. I say weird because lately the only veggies I’ve been into have been my bizarre burger salads that I have every morning for breakfast.
Yeah, I totally put bread and butter pickles and ketchup on top of spinach.
I told you, bizarre.
So, of course I start craving Veggie Tortilla Soup as soon as the weather gets warm. This soup is so delicious though and I’m totally willing to eat hot soup in warm weather if it tastes this good!
It’s like your typical chicken tortilla soup except I hate chicken right now so I used beans and quinoa as the protein. And then it’s got the veggies I’d been craving, mostly carrots and zucchini. So yummy, especially if you top it with lots of stuff! Tortilla strips, avocado, and cilantro are my choices but you can do cheese, sour cream, whatever you like!
I ate this for lunch all week and I’d make it again today if I wasn’t desperately trying not to buy any groceries right now.
Aaaaaand, it took about 30 minutes to make! *high five*
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Veggie Tortilla Soup with Quinoa
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, chopped
- salt and pepper
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- 28 ounces canned crushed tomatoes
- 4 cups vegetable stock
- 1 zucchini, chopped
- ⅓ cup uncooked quinoa
- 1 15-ounce can pinto beans
- 1 15-ounce can corn
- avocados, cilantro, cheese, limes (optional, for serving)
Instructions
- Heat the olive oil over medium heat in a large pot. Add onion, garlic, and carrots and season with salt and pepper. Cook, stirring occasionally, until carrots are tender. Stir in the cumin, crushed tomatoes, and vegetable stock. Bring to a simmer and stir in the quinoa. Simmer uncovered until quinoa is cooked, about 15 minutes. With 5 minutes remaining, stir in pinto beans and corn. Serve hot with avocado, cilantro, cheese, and limes on top!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 843mgCarbohydrates: 35gFiber: 9gSugar: 10gProtein: 9g
kristy @ the wicked noodle says
I LOVE tortilla soup; there’s just something so comforting about it and I still get my spice fix! I love that you topped yours with avocado, it’s one of my faves!
Marye says
Tortilla soup is totally a favorite around here and this looks like a great variation!
Kristina says
“except I hate chicken right now” say no more, ha! I have had an extreme dislike for chicken since … birth? something about it has always given me the heebie jeebies.
I love tortilla soup and cannot wait to try this recipe, thank you!
Alice @ Hip Foodie Mom says
I love it when I make something and love it so much, I can eat it for like 3 days in a row . . this soup looks freaking delicious!!
heather @french press says
high five for sure! this is perfect for my daughter that won’t eat meat, and we still get all the wonderful taste from tortilla soup
Katherine says
Avocado is such a great substitute for creamy dairy products, I love the way you put this together! Kind of hungry just looking at it.
cristina says
What a great idea adding quinoa to your beautiful soup! Will have to try that in my own soups…but need to make this veggie tortilla first. :)
Sandra @ A Dash of Sanity says
It can be so hard to find good meatless recipes and this one looks absolutely fabulous. The avocado topping is a brilliant idea and makes it look so pretty with the pop of color! :) Pinning!
nicole @ I am a Honey Bee says
seeing this makes me realize that I don’t eat enough soup. I need this in my life
Meggan | Culinary Hill says
This looks really great! The zucchini and quinoa are interesting additions, and I love that this whole thing is meatless. And mostly pantry ingredients. Easy & inexpensive!
tanya says
Soup is one of those things I really could eat all year long. I love the veggies and the quinoa-that sounds so comforting and delicious!
Valerie says
Could I add just a teeny, tiny bit of chicken to this? It looks amazing but my kids love meat in their soup! I use the creamed style corn in tortilla soup because it adds some creaminess without fat. This looks fantastic!
Gwen @simplyhealthyfamily says
I adore tortilla soup and I really love this veggiefied version!
Cynthia/What A Girl Eats says
I love how you’ve made a vegetarian soup look do filling and delicious!
[email protected] says
This soup is making my mouth water and its so healthy!
Jenn Peas and Crayons says
LOVE burger salads! I haven’t ventured into pickle realm with mine yet but I think I basically have to now! This soup looks phenom too – Quinoa makes everything better <3
Amanda says
Love this, so yummy!!!
Katrina @ Warm Vanilla Sugar says
Such a delicious and healthy soup! I love this!
Mary Frances says
Heck yes to tortilla soup! It’s the bomb. I have only used quinoa once (I know … shame for reals) and need to get going on this. Thanks for kicking my inspiration! :) I’ve got to try this asap! You had me sold with the avocado on top, not going to lie :)
[email protected] says
I am so NOT INTO QUINOA. However, this….this I would scoff down happily! Thank you for reinventing a “trendy” food into something that actually looks totally delicious. :)
Pam says
This soup was delicious! I didn’t have the zucchini on hand so did without and it was still awesome. Thanks so much for sharing.
amanda says
Awesome! So glad you enjoyed it! :)
Joanne Bruno says
Yay for veggies!! And this soup. I’ve had tortilla soup on my mind lately and will definitely have to give this a go!